Guliyappa recipe | How to make paddu | Spicy paniyaram | Spicy gundponglu

By Latha on June 13th, 2016

guliyappa or guliappa, paddu recipe

Paddu or guliyappa recipe explained with step by step pictures. Guliyappa or paddu is a popular breakfast recipe from Karnataka. The batter used for guliyappa or paddu is slightly different from dosa. Paddu or guliyappa is also popular by name paniyaram and gundponglu. Paddu or appe is also a perfect lunch box recipe for kids. You can serve guliyappa or paddu with chutney and sambar.

There are two variants of guliyappa or paddu in Karnataka. One is plain, which is prepared using the plain batter. And the second one is masala paddu, which is prepared by mixing finely chopped onion, green chilli and curry leaves in the batter. And if you like the taste and flavor of sabsige soppu or dill leaves then you must read this sabsige soppu paddu recipe.

To prepare guliyappa, a different type of pan with pits is used, which is also familiar by name appe pan. "guli" translates to "pits" in Kannada language so is the name guliyappa or guliappa. This is a kids friendly recipe and a perfect recipe for the snacks or lunch box. This is a very tasty paddu or paniyaram or gundponglu recipe.

If you are looking for more breakfast recipes then do check neer dosa, masala dosa, set dosa, bisi bele bath, vegetable pulav and soft idli recipes.

Guliyappa or paddu recipe

Preparation time: 14 hours
Cooking time: 30 min
Serves: 4

Ingredients: (measuring cup used = 240ml)

  1. 2 cup dosa rice
  2. 1/2 cup urad dal (1/4 cup extra if not using wet grinder or climate is cold)
  3. 1 tsp fenugreek seeds
  4. 1/2 cup thick or 1 cup thin beaten rice/avalakki/poha
  5. 2 onions finely chopped
  6. 2 tbsp finely chopped curry leaves
  7. 2 tbsp finely chopped coriander leaves (optional)
  8. 2 - 4 green chilli finely chopped
  9. Oil for cooking
  10. Salt as per your taste

Instructions for making guliyappa or paddu:

  1. Take rice, urad dal and fenugreek seeds in a container. Rinse well and soak it in good water for 4 - 5 hours.rinse rice and lentils for guliyappa or paddu
  2. Rinse and soak beaten rice or avalakki for 30 minutes. You can also replace beaten rice with 1 cup of puffed rice.rinse and soak beaten rice or poha for guliyappa or paddu
  3. Now drain and pour all the soaked ingredients like rice, dal and beaten rice into the wet grinder. You can also use mixer grinder but do not forget to increase urad dal quantity.rice and lentils in the grinder for guliyappa or paddu
  4. Use required water and grind it into a smooth batter having dosa batter consistency. Use drained water, which is used for soaking the rice and dals for better fermentation. grinding rice and lentils for guliyappa or paddu
  5. Pour the batter into a large container, close the lid and rest it for 7 - 8 hours in a warm place for fermentation. I usually keep it overnight.fermenting batter for guliyappa or paddu
  6. After fermentation, next day morning open the lid and you can see the batter has raised up indicating good fermentation. Add in salt.rice and lentils in the grinder for guliyappa or paddu
  7. Add in finely chopped onion, green chilli and curry leaves. You can also fry the chopped onions for 1 - 2 minutes before adding if you like it that way. But I do not like it and I personally do not recommend it.add chopped onion, curry leaves and green chilli for guliyappa or paddu
  8. Mix well and the guliyappa or paddu batter is ready. If you want plain paddus they do not add onion, curry leaves and green chillis.pan for making guliyappa or paddu or paniyaram or gundupongalu
  9. Now heat the guliyappa or paddu pan and put few drops of oil in all the pits.pan for making guliyappa or paddu or paniyaram or gundupongalu
  10. Pour the batter in all the pits.pour batter for making guliyappa or paddu
  11. Close the lid for 5 - 10 seconds. Allow it to cook under medium flame.close the lid and cook guliyappa or paddu
  12. Open the lid and drizzle oil on top.drizzle oil for guliyappa or paddu
  13. Flip the guliyappas or paddus and cook on the other side as well. Serve it hot with coconut chutney. Guliyappa or paddu will taste good even if they are not hot.cook guliyappa or paddu on both sides

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.

latha holla veg recipes of karnatakaDear Reader,
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